A glut of overgrown arugula in my garden — combined with some beautiful green garlic I scored at the farmers’ market — went into a big batch of spring arugula and garlic pesto this week. It’s fantastic over pasta, or as a condiment for grilled Italian sausages and new potatoes. Get the recipe!
Here’s a new take on the ubiquitous summer tomato salad with … wait for it … BACON. Even better: a warm dressing of bacon drippings (let’s call it what it is, people: bacon FAT) and balsamic vinegar that softens the tomatoes and releases their juices. Oh, and goat cheese. Yep. You want this. Get the recipe!
Spring is the ideal season to find arugula in local farmers’ markets, and this recipe for arugula pesto captures all of its peppery, green flavor.
This roasted vegetable salad recalls a classic Italian pasta dish, with fingerling potatoes, green beans and a creamy basil dressing.
This easy pizza starts with a foundation of whole-wheat pita, some garlicky sautéed mushrooms, and a combo of goat cheese, mozzarella and parmesan.
Pesto isn’t just for basil. In spring, turn seasonal arugula into a bright-green, slightly spicy version of this classic Italian condiment.
Here are 6 great recipes for enhancing your Easter brunch or dinner, with healthful and seasonal side dishes your family will love.
The calendar says spring; the weather, not so much. Here are 6 great spring recipes to inspire you to eat seasonally, from pasta to salad to dessert.
This creamy pasta recipe is incredibly easy, with a terrific combination of flavors that I hadn’t considered putting together before.
